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Chicken Enchilada Quinoa Bake

Blogger Tieghan Gerard of Half Baked Harvest turns classic Mexican enchiladas into a quick and hearty bake.

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 (3) 3 Reviews
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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

2
tablespoons olive oil
1
small onion, finely chopped
2 1/2
cups cooked quinoa (white or red)
1 1/2
cups shredded cooked chicken breast
1
can (15 oz) Progresso™ black beans
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
tablespoon chili powder
2
cups Old El Paso™ enchilada sauce (from 19-oz can)
1/2
cup shredded sharp Cheddar cheese (2 oz)
1
cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • 2 Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • 3 Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • 4 Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • 5 Bake 10 to 15 minutes.
  • 6 Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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